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We have eaten on New Year's Day Zōni, also reffered called Ozōni. After the huge meal at Christmas and New Year's Eve, this soup did very well. In addition there was still a bowl of rice and cucumber salad.

Zōni is called the traditional soup that is eaten on New Year's Day (Oshōgatsu) in Japan. Mostly it is made from a clear spicy dashi broth (pictured above) or a miso broth. But this can vary by region. Another main component is in any case mochi (rice cake). The other ingredients can be varied according to taste.

In the recipe I have orientate oneself by Cooking with dog, because I think it tastes with this ingredients very good. The amount of the soup inserts you can vary according to your hunger. Also, I've modified it slightly, because I get not get all ingredients here.

1. First, are being prepared the inserts. Peel the radishes, halved and cut into slices. Peel the carrots and cut them into slices too. Remove stems from shiitake and cut the chicken into bite-size pieces. The thawed kamaboko cut also into slices. Blanch the spinach and let cool in cold water. Baking the kirimochi in the oven until it is bloated.

2. Bring the water in a saucepan with konbu to a boil. Then remove the konbu and add the kasuobushi into the broth. Let simmer for 3 minutes, then pour it through a paper towel sieve.

3. The clear broth put back into the saucepan, bring to a boil and season with salt, soy sauce and miring.

4. Add the chicken, carrot, radish, shiitake and kamaboko into the broth and let simmer it until the meat is tender. Add the kirimochi and the spinach to the broth and let heat up only briefly in the broth.

5. Place all inserts in a bowl, pour over with the broth and serve hot.